I feel like chicken tonight

Tonight's dinner was good old-fashioned comfort food. Roast chicken with potatoes, sweet potatoes and carrots. I tried a new recipe for the chicken from James Peterson's new cookbook called "Meat." This is a high-temperature chicken -- oven at 500 degrees the whole time. Despite the smoke (and a few roots that got a bit of a char on one side), this was a very good recipe. The chicken was flavorful, well-browned, and cooked through. The breast meat spends the first 15 minutes covered with aluminum foil to protect it, which seems to work well. I used a kosher chicken from Whole Foods, so that may help with moisture (kosher chickens are handled in a way that is less abusive than others and usually require no brining).